6 regular size Butterfinger candy bars, crushed
1 (12 oz.) Cool Whip
4 egg yolks
1 tsp. vanilla
1 angel food cake
2 c. powdered sugar

Break up half of the baked and cooled cake, place in 9 x 13 inch pan. Combine egg yolks, powdered sugar, and vanilla - add Cool Whip and mix well. Pour half of this mixture over cake pieces. Sprinkle half of the crushed candy over Cool Whip mixture. Make second layer same as the first. Chill overnight.